- 4 free-range eggs
- 300 g sushi rice, cooked
- Teriyaki or thick soya sauce, for serving
- 2 nori sheets, toasted and chopped
- Togarashi (five spice), for sprinkling
Crack an egg into a cup, pour over boiling water and allow to stand for 1 minute. Drain, then run the egg under cold water. Repeat with the remaining eggs.
Divide the hot rice between bowls. Make a well in the centre and add an egg to each one.
Drizzle over the teriyaki or soya sauce, then top with the nori and togarashi (five spice).
Mix with chopsticks and eat immediately
Cook’s note: Egg rice is a popular breakfast consisting of cooked rice topped or mixed with raw egg and soya sauce. Add finely sliced celery or spring onions if you like.